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Crab, Potted

Pick the meat from the shell and claws of a freshly-boiled crab. Pound it in a mortar with salt, cayenne, and pounded mace. Press it into small jars, cover it with butter, and bake it in a moderate oven for half an hour. When cold, pour freshly-clarified butter over it, and set it aside to get cold. The remains of a crab that has been partly eaten may be used in this way, but it should be baked on the day on which it was opened. Probable cost, 6d. for a two-ounce jar. Sufficient for two persons.